Simple Sushi Platter

Ingredients

• 2 cups sushi rice, cooked and cooled
• 2 tablespoons rice vinegar
• 8 ounces salmon, sushi-grade
• 1 whole cucumber
• 1 whole avocado, ripe
• 3 tablespoons soy sauce

Instructions

1. 1

   Pour 2 tablespoons of rice vinegar over the 2 cups of cooled sushi rice in a large bowl and stir gently with a wooden spoon until the vinegar is evenly distributed and the rice looks slightly glossy, about 1 minute.

2. 2

   Pat the 8 ounces of salmon dry with a clean paper towel, then place it on a cutting board and slice it into 1/4-inch-thick rectangles by cutting straight down through the width of the fillet.

3. 3

   Place the cucumber on a cutting board and slice it lengthwise into thin 1/8-inch-thick sticks by laying it on its side and slicing along its length, like cutting a carrot into matchsticks.

4. 4

   Cut the avocado in half lengthwise around the pit, twist the halves apart, remove the pit with a spoon, then scoop the flesh out of each half with a spoon and slice it into 1/4-inch-thick slices.

5. 5

   Spread the seasoned rice across a large wooden or ceramic board or serving platter in a 1/2-inch-thick even layer, creating a rectangular bed about 10 by 6 inches.

6. 6

   Arrange the salmon slices in a single layer covering the left third of the rice, slightly overlapping each slice.

7. 7

   Arrange the cucumber sticks in a neat bundle in the center third of the rice, standing them upright or laying them parallel to one another.

8. 8

   Arrange the avocado slices in the right third of the rice, overlapping them slightly to cover the area.

9. 9

   Pour 3 tablespoons of soy sauce into a small shallow bowl and place it at one corner of the board for dipping.

Tools you’ll need

• large bowl
• wooden spoon
• cutting board
• chef's knife
• paper towels
• spoon
• large wooden or ceramic serving board
• small shallow bowl

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